Pumpkin Black Bean Soup
1 tablespoon extra-virgin olive oil
1 cup chopped onions
2 cloves garlic, minced
4 cups water or Vegetable Broth
3 (15.5-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can pumpkin
1 1/2 teaspoon cumin
1 1/2 teaspoon salt
Spicy Pumpkin Seeds, optional
Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan. Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Put tomatoes and the other cans of beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling. Reduce heat, and simmer 30 minutes. Sprinkle Spicy Pumpkin Seeds on top of each serving.
Yield: 8 servings (serving size: about 1 cup)
- For a chunkier soup, only add 1 can black beans to food processor and keep tomatoes diced.
- Use chili powder or Taco Seasoning in place of cumin.